RERUN Episode 7: Pad Thai and Cucumber Salad

This week, I demonstrate the relative ease with which you can make this takeout staple for your own sweet self. Absolutely no wok required! The shopping list might look a little daunting, but all the odd stuff will keep in your pantry a very long time, so whenever you have a pad thai craving, you just have to pick up the few fresh ingredients. The cucumber salad on the side is cool and refreshing, and just generally good to know.

Shopping list

* Rice noodles (whatever size you prefer)* Small shrimp* Firm tofu* Eggs* Rice vinegar* Fish sauce (aka nam pla or nuoc mam)* Sugar* Cayenne pepper* Roasted, unsalted peanuts* Peanut oil (or vegetable oil)* Shallots* Garlic* Bean sprouts* Scallions* Cilantro* Limes* Cucumbers* Jalapeno or other small fresh chili, red or green * Tamarind concentrate (see photo below for options: Goya or other tropical brand unsweetened frozen pack; Thai unsweetened, stocked with other sauces; Mexican sweetened, stocked with drink mixes) * Small dried shrimp (optional; see photo below)* Preserved radish (optional; see photo below)

Varieties of tamarind concentrate: Goya frozen, Thai unsweetened, Mexican sweetenedDried shrimpPreserved radish

Pad Thai

Finished pad thai, heavy on the greens.

The various ingredients are all worth tracking down for the extra flavor and texture they add, but the most important element is the tamarind, which adds the crucial sourness. Before you start, make sure you have your counters cleared and a lot of little bowls at the ready–you’ll want to keep each prepped element separate. Also, you can prep the various items in any order. The order I do it in the podcast is just as things popped to mind. You may devise a smarter system.

Set to soak in very hot tap water to cover:

8 oz. rice noodles

For 2 dinner servings, and very generous lunch leftovers; could serve 3 hungry people for dinner, or even 4 not-so-hungry people

Peel the shells off:

5-6 oz. small shrimp (about 16)

Pat dry and chop into 1/2-inch-or-so cubes:

3-4 oz. firm tofu

Pad thai mise en place

Set in separate bowls:

1-2 shallots, diced fine

2 garlic cloves, minced fine

2 eggs, lightly beaten

2 tsp water

Large pinch salt

Green parts of 2-3 scallions, sliced in 1/2-inch pieces (on a diagonal looks prettiest)

2-3 tbsp sweet preserved radish or turnip, in slivers (optional, but adds a nice chewy sweetness

1/4 cup rice vinegar

1/4 cup fish sauce

Generous 1/4 cup tamarind concentrate (see shopping list for specifics; if using sweetened Mexican variety, omit sugar below)

Scant 1/4 cup sugar, or whatever to taste

Large pinch cayenne pepper, or whatever to taste

1-2 tbsp tiny dried shrimp, chopped coarsely (optional, but adds a nice extra layer of shrimpiness)

Large glug peanut or vegetable oil

*You may want to make a little extra of this sauce, in case your noodles get a little dry in the final cooking, or if you think you might be craving pad thai again within the week.

Garnishes, again all in separate bowls, if possible:

2-3 cups bean sprouts, rinsed (these can just stay in your salad spinner to drain)

1/2 cup roasted, unsalted peanuts, coarsely chopped

Green parts from 1-2 scallions, sliced in 1/2-inch pieces

Leaves from half a bunch or so of cilantro

2 limes, quartered

*If you’ll be eating only part of the pad thai for dinner, and saving the rest,